How to Eat Dumplings in Hong Kong with Jeremy Pang

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Homemade Dumpling Pastry
• Pak Choi & Kale Dumplings + The “Fat Cat” Fold
• Wonton Braised Noodles with Tobiko + The “Jellyfish” Fold

If there’s any topic that we never tire of at the Milk Street Cooking School, it’s dumplings. From momos to empanadas and gyoza to samosas, there’s always more to explore in the world of stuffed and filled dough. In this livestream class with Jeremy Pang, author of the new book “Jeremy Pang’s Hong Kong Kitchen,” you’ll learn to make two dumplings that evoke the spirit of Hong Kong. For home cooks who are—to quote Jeremy—“that unique combination of brave and ballsy,” we’ll make homemade dumpling dough. We’ll get into the science of hot-water doughs and let you decide whether to roll your dough out in sheets or, for those in pursuit of authenticity, practice rolling individual wrappers with a narrow dim sum rolling pin.With our wrappers stacked and ready to go, we turn to fillings. We’ll make two variations, both of which come together easily and can be prepped ahead of time for ease. Then, Jeremy will be teaching two folding techniques that we’ve never covered at the cooking school before. He starts with a shape that resembles quaint cat ears. He’ll begin slow, then ramp up to show you how quickly a pro can turn out these dumplings. Our second shape is called a jellyfish for its whimsically tangled folds. You’ll learn how to carefully cook dumplings, whether you’ll be serving them up on their own or in Jeremy’s favorite noodle and wonton soup.

Purchase a copy of Jeremy’s new book and get 10% off with code MILK2025 here: https://www.portersquarebooks.com/book/9780600639121

About Jeremy: TV Chef, best-selling author and founder of London's award-winning School of Wok, Jeremy Pang comes from 3 generations of Chinese chefs. His infectious passion for cooking comes from his father, who made him guess what ingredients went into dinner every night! Jeremy's regular guest chef slot on Channel 4's 'Sunday Brunch' sparked his broadcast career, which has included appearances on the BBC, ITV and more. From "fake-aways" to healthy street eats, fans everywhere are also able to engage, interact and cook along with Jeremy at home through his School of Wok YouTube channel. Jeremy Pang's Hong Kong Kitchen is a 6-part culinary adventure that promises to conquer viewer cravings, with a wild ride through the sizzling streets of Hong Kong. In the series, Jeremy jets off to the culinary capital of Asia, but he won’t be going alone! With a celebrity buddy in tow for each episode, it’s a non-stop culinary extravaganza in the bustling and historic metropolis. The book, which features over 70 delicious recipes, brings together the very best dishes that the city has to offer.

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.